Pappardelle with Olives Sundried Tomatoes & Prosciutto | There are all types of tasting event now. You can go to a wine tasting, cheese tasting, beer tasting, and even an olive oil testing. Yes, you read that correctly an olive oil tasting. I recently went to an olive oil tasting and let me say that if you ever have the opportunity to participate in an olive oil tasting you should totally do it.
I had never realized how different olive oils can taste. I knew some olive oil taste better than others, some being bitter while others are sweet, but it’s even more complex. If you ever have a chance to go to an olive oil taste go for it, it’s a great opportunity to learn and challenge your palate. During my tasting, I was completely taken back by the distinct differences in flavor.
Out of the 6 oils, we tasted the one that I gravitated to the most was trusty extra virgin olive oil. First, let me say that a quality extra olive oil has a bright fruity taste. There is no doubt it was my favorite. I practically grew up on extra virgin olive oil. In Puerto Rico, It’s common to drizzle olive oil over your food right before serving so, when I tasted it I was flooded with memories of foods from home.
What is Extra Virgin Olive Oil
- It is called extra virgin because the oil comes from the very first press. When the olives are freshest.
- Extra virgin olive oil is almost always a blend of different varieties of olives.
- Stop storing your olive oil over the stove or anywhere near heat and light. This will affect the quality and shelf life of your olive oil and can cause it to go rancid.
- When tasting extra virgin olive oil should start with a bright fruity flavor and then leave a little burn in the back of your throat.
After the tasting the fruitiness of the extra virgin olive oil I was inspired to create a recipe featuring olive oil. I thought of making this sort of paella rice dish but, while I was in the grocery store, I stumbled upon these BEAUTIFUL fresh pappardelle noodles. I love pappardelle noodles. They are broad, huge and gorgeous! They are literally the mac-daddy of noodles. I knew that I had to use this pappardelle pasta!
Inspired by my recent olive oil tasting I thought that an olive tapenade would be a great way to feature olive oil. It’s like olives to the max! And, to balance out the saltiness of the olives I toss in some sweet sun-dried tomatoes. If you love olives and pasta, you must make this asap. Of course, because I believe every dish needs a little texture I added some crispy prosciutto.
Where to Find Pappardelle Pasta
Pappardelle pasta is usually found in the refrigerated fresh pasta area. Pappardelle is basically a wide fettuccine so if you cannot find pappardelle pasta fettuccine will work just fine. If you MUST have pappardelle pasta and can’t find it anywhere you can make your own pasta. Visit my homemade pasta recipe for everything you need to know about how to make fresh pasta.
Tips for How To Cook Pasta
- Bring a large pot of water to a boil before adding pasta. To bring it to a boil quickly cover the pot.
- Salt the water enough to where you taste the salt in the water. The key to flavorful pasta is properly salted water.
- Do not let the pasta overcook. Pasta is best-served al dente, which means it should still be firm when bitten not mushy or soft.
- Reserve cooking liquid for sauce making.
This pasta was everything I imagined it would be and so much more. It’s wonderfully briny and salty with hints of sweetness from the sundried tomatoes. The sundried tomatoes were a great addition not only because of their sweetness but also they added a little chewiness. As if all of these elements weren’t enough I decided to add a creamy egg over the pasta. Which cuts into the richness of the olive tapenade.
This is a great dish to serve at a dinner party. It’s easy to make to prepare and sure to impress your guest. Serve it with some warm crusty bread and a glass of white wine and your guest will declare you a master chef and hostess with the mostess. If you are looking for a more traditional meaty pasta dish try this pasta bolognese. If you love all the pasta visit my pasta recipe collection.
more pasta love
- creamy tuscan pasta salad
- penne pasta and lemon rosemary goat cheese sauce
- veggie lovers greek pasta salad
- grilled peach & bacon pasta salad with herb vinaigrette
- 6 oz black olives, cured in water and salt not flavored
- 4 tablespoons capers
- 2 anchovy fillets, cured in oil
- 2 cloves garlic
- ¼ cup parsley leaves, loosely packed
- ¼ cup olive oil, plus more if needed
- 4 slices prosciutto, julienne
- splash of white wine
- 12 oz pappardelle
- ¾ cup tapenade
- ½ cup julienne sun-dried tomatoes
- basil, chiffonade
- freshly grated parmesan
- In a food processor combine all the tapenade ingredients. Process until creamy and smooth, if needed add more olive oil a tablespoon at a time. Season with salt and pepper to taste.
- Prepare pasta according to package directions. Drain pasta reserving ¼ cup of pasta water. Rinse pasta under cold water to stop the cooking processes. Lightly toss in olive oil and set aside.
- Heat a large skillet over medium-high heat. Add prosciutto and slowly cook until crispy, transfer to a plate lined with paper towel.
- Add a splash of white wine to the hot skillet scraping up any brown bits left from the prosciutto. Add pasta, tapenade, crispy prosciutto, sun-dried tomatoes, and pasta water. Toss until the pasta is well coated and warmed through. Serve hot garnished with basil and parmesan.
- Top with fried or poached egg if desired.